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YOU ARE HERE: Project Oaktree: Local Lowdown: Recipes: Little St. Simons Island:
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Little St. Simons Island Crab Cakes

  • 1 LB lump crab meat ("special" if available)
  • 1/2 C finely chopped leek, rinsed
  • 1/4 C finely diced red
  • 1/4 C finely diced yellow pepper
  • 1/4 C finely chopped scallions
  • 1 T dried tarragon leaves
  • Juice of one lemon
  • 1 T chopped parsley
  • 1 t hot sauce
  • 1 t Worcestershire sauce
  • 1/2 C mayonnaise
  • 1 t Dijon mustard
  • 1/2 C bread crumbs
  • 2 T olive oil

Sauté leeks and peppers until tender over medium heat. Add scallions and tarragon and remove from heat. Combine with remaining ingredients down to bread crumbs. Form into 1-inch thick cakes and coat with breadcrumbs. Chill until ready to cook, then sauté crab cakes in non-stick pan with a minimal amount of olive oil, about 3 minutes per side, until golden brown.

Serve over pasta, rice, or couscous, or on top of a mixed green salad, with lemon wedges and tartar sauce, roasted red pepper sauce, or Key lime butter sauce. Serves 4.
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